Carrot Cake Fit For A Queen

Course : Cakes
Serves: 15
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1 can crushed pineapple -- 20 oz.
1 cup butter -- softened
1 cup brown sugar
1 cup sugar
4 large eggs
1 pound carrots -- shredded
1 cup raisins
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1 package neufchatel cheese -- softened
1/2 cup butter
1 tablespoon lemon juice
1 teaspoon lemon peel -- freshly grated
1 1/2 cups powdered sugar

Preparation / Directions:

Drain pineapple well, pressing out excess syrup with back of spoon. Cream butter and sugars til light and fluffy. Beat in eggs til blended. Beat in pineapplel, carrots, raisins, and vanilla. Combine flour, soda, cinnamon, ginger, and salt. Beat in dry ingredients into pineapple mixture til well blended. Pur into greased and floured 13 x 9 pan. Bake in 350 degree oven 50-60 min or til toothpick inserted comes out clean. Cool completely. For frosting, cream the cheese and butter til light and fluffy. Beat in lemon juice and peel. Gradually beat in powdered sugar til well blended and smooth. Spread onto cooled cake.


Nutritional Information:

479 Calories (kcal); 22g Total Fat; (40% calories from fat); 6g Protein; 68g Carbohydrate; 105mg Cholesterol; 487mg Sodium

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